Grilled halibut on a plate

Garlic Butter Grilled Halibut

Seafood is a wonderful thing. It’s even better with garlic and butter. Today’s recipe is for a mouth-watering Garlic Butter Grilled Halibut you can enjoy with the family.

It’s garlic and butter. What’s not to love?

Ingredients

  • 4 (6 oz.) fillets halibut
  • 3 garlic cloves, chopped coarsely
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 tbsp. fresh lime juice
  • Salt
  • Pepper

Directions

  1. Preheat grill on high heat. Squeeze the lime wedges over fillets. Season with salt and pepper.
  2. Grill the fillets for 5 minutes on each side until browned and easily flaked. Move to a serving plate.
  3. Heat olive oil in a skillet on medium heat. Add garlic. Cook and stir for about 2 minutes. Stir in the butter, along with lime juice and cilantro. Drizzle the butter sauce over your fish and serve.
Gordon Ramsay Ultimate Steak Sandwich

How To Cook The Ultimate Steak Sandwich

Steak can be such a wonderful thing. And with so many different cuts of meat and methods of preparation, there are endless possibilities; London Broil, Beef Wellington, Surf & Turf, or perhaps just a simple sandwich. Master Chef Gordon Ramsay takes it one step further and demonstrates how to cook the ultimate Steak sandwich:

COOKING INSTRUCTIONS

Serves 4–6

  1. Preheat the oven to 200°C/Gas 6.
  2. Heat a large ovenproof frying pan until hot and add a glug of oil. Grind a generous amount of salt and pepper onto a board and roll the fillet in the seasoning. Fry over a high heat for 1–2 minutes on each side until gently coloured all over, including the ends. Add the garlic and thyme sprigs, heat for a minute, then sit the beef on top of them. Add a couple of knobs of butter, spooning it over the steak to baste.
  3. Place the beef in the preheated oven and roast for 15–17 minutes until rare or medium rare. It should feel springy when pressed. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes, basting now and again with the juices from the pan.
  4. Meanwhile, make the relish. Heat the olive oil in a large frying pan, add the onion and chillies and fry over a medium heat for about 5 minutes until softened. Stir in the tomatoes, then season and cook for 6–8 minutes until the tomatoes are beginning to collapse. Add the vinegar and stew down over a medium heat for about 6 minutes until reduced to a rough relish consistency. Remove from the heat, stir in the basil and season well. Tip into a serving bowl and set aside.
  5. Combine the ingredients for the mustard mayonnaise. Season, then spoon into a serving bowl and set aside.
  6. To make the toast, heat a griddle pan until smoking hot. Drizzle the sliced ciabatta with the olive oil, season and then griddle for 1–2 minutes until golden on both sides. Repeat until all the bread is toasted and then place on a serving platter.
  7. To serve, thickly slice the rested fillet of beef, place on a platter and put on the table with the toast, mayonnaise, relish and lettuce leaves to be assembled by your guests.

Recipe courtesy of GordonRamsey.com

crock pot meal

Best Crock Pot Recipes for Winter

Winter can be wonderful. It can also be warm. How, you ask? Soup, silly! And other delicious crock pot recipes. Like these:

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

Pot pie is typically viewed as a favorite amongst all generations; It’s simple, keeps you warm, and satisfies your hunger. Although it may seem like hard work at a distance, taking the slow cooker approach to this classic dish makes life a lot easier. And yummier.

INGREDIENTS:

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 pound red potatoes, diced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
1 cup corn kernels, frozen, canned or roasted
1 cup frozen peas
1 (16-ounce) tube refrigerated buttermilk biscuits
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch of paprika
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.

Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
Prepare biscuits according to package instructions.
Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

Tomato, Kale, and Quinoa Soup

Tomato Kale Quinoa Soup

 

 

 

 

 

 

 

 

 

 

We all know slow cookers are perfect for hearty stews, but soups come out just as delicious. The ingredients’ flavors mix very well simmered for a long duration. Packed with veggie goodness, this Tomato, Kale, and Quinoa Soup is a great choice for any occasion.

INGREDIENTS:

1 cup uncooked quinoa, rinsed thoroughly
2 (14.5-ounce) cans petite diced tomatoes
1 (15-ounce) can Great Northern beans, drained and rinsed
1 onion, diced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 bay leaves
4 cups vegetable broth
Kosher salt and freshly ground black pepper, to taste
1 bunch kale, stems removed and leaves chopped

DIRECTIONS:

Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted. Serve immediately.

Slow Cooker Short Rib Sauce with Bucatini

 

 

 

 

 

 

 

 

 

 

 

Is there anything better than a nice big bowl of pasta? Yeah, pasta with short rib sauce. With the meat sauce cooking all day, you’re guaranteed to be drooling by the afternoon.

INGREDIENTS:

2 tablespoons canola oil
8 beef short ribs
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper

12 ounces cremini mushrooms, chopped
1 onion, chopped
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup beef stock
1 cup red wine
1/2 teaspoon dried oregano
a few sprigs of fresh thyme
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup freshly grated parmigiano-reggiano cheese, plus more for topping

1 pound bucatini pasta, cooked

DIRECTIONS:

Heat a large stock pot over medium-high heat and add canola oil. Season the short ribs with the salt and pepper then lightly coat them with the flour. Add the short ribs to the pot (you may need to do this in two batches) and sear until golden on all sides, about 1 minute per side. Remove the short ribs and add them to the slow cooker.

Add the mushrooms, onions, garlic, diced tomatoes, tomato sauce, paste, beef stock and red wine to the slow cooked with the ribs. Stir in the oregano and thyme. Stir as much as you can, then cook on low for 8 hours.

After 8 hours, remove the ribs with a pair of kitchen tongs (keep the sauce covered) and let them slightly cool until you can touch them. Remove the beef from the ribs and add it back to the slow cooker. Add in the brown sugar, salt, pepper, red pepper flakes and cheese. Stir well and cook for another hour on low heat. Remove the thyme sprigs.

Before serving, taste the sauce and season additionally if desired. You might need more salt and pepper. Don’t be afraid to add it! Serve over bucatini and top with extra cheese.

Cinnamon Apples

 

This next recipe may leave you scratching your head, but Cinnamon Apples can be made in a slow cooker and are a perfect and not super unhealthy dessert option for any time. Only a few hours of cooking time are necessary, and you can eat them with anything; Ice cream being our favorite.

INGREDIENTS:

5 pounds tart apples, peeled and sliced into wedges (10-12 apples)
3/4 cup brown sugar
4 tablespoons butter
1/2 cup Musselman’s Apple Butter
1/4 cup bourbon
2 teaspoons ground cinnamon
1/2 teaspoon salt

DIRECTIONS:

Place all ingredients in a slow cooker and stir to coat the apples.
Turn the slow cooker on and cover. Cook for approximately 2 hours on high, or 4 hours on low.

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No Bake Peanut Butter Pie Featured Image

No Bake Peanut Butter Pie

The holidays can be taxing on your wallet. And sometimes, your belt. We know the struggle. It can be really tempting to scarf down that third helping of Prime Rib and Garlic Mashed Potatoes, washing it down with your fifth glass of Scotch. But it’s important to remember that moderation is key…eh, who are we kidding? Indulge! It’s the holidays! With that being said, I suppose we can provide you with a slightly healthier dessert option this season?

Here’s what we recommend for a great Strawberry Pretzel Salad!

Image result for strawberry pretzel salad

We’re kidding. Relax.

Today’s recipe is for a No-Bake Peanut Butter Pie.

What You’ll Need

  • 1 package cream cheese (8 oz.)
  • 1 cup peanut butter
  • 1 cup milk
  • 1 1/2 cups confectioners’ sugar
  • 1 package frozen whipped topping, thawed (about 16 oz.)
  • 2 prepared graham cracker crusts (about 9 in.)

What To Do

Beat cream cheese and sugar together. Mix in milk and peanut butter. Beat mixture until smooth. Fold in your whipped topping. Spoon mixture into two graham cracker pie shells. Cover and freeze until firm.

And that’s it! A great, reduced-fat treat for you and your guests. Or maybe just you? I don’t want to assume anything.

Brief History Of Eggnog Featured Image

A Brief History Of Eggnog

Sometimes, I wonder where Eggnog really came from. And this thought keeps me up at night. Okay, it doesn’t. But don’t you wonder?

It’s widely accepted that Eggnog originally stemmed from an early medieval drink in Britain called “Posset”, which was a hot, milky ale-like beverage. Well into the 13th century, the drink was consumed, even by monks. At least paired with eggs and figs. And it was around this time that a rough version of Eggnog came into existence. Since eggs, milk, and sherry were considered “wealthy” food products, Eggnog was often used in toasts.

In the 1700s, Eggnog lept across the vast seas to the American colonies. Being as how the early status of the US was run rampant with chickens, cows, and a much cheaper rum, it’s no wonder the drink became easily accessible.

The name “Eggnog” is still riddled with mystery. Some speculate that the “nog” portion comes from “noggin”, which translates to a wooden cup. Also “grog”, which as you may or may not know, is a strong beer. But by the late 18th century, the amalgamate of “Eggnog” became the final name of the drink.

Die-hard lovers of the beverage claim that those who don’t like Eggnog have never tasted “the real thing”. Seeing as how Eggnog you would pick up at the grocery store is packed with sugar and as little as 1% egg yolk, I can see how this much more artificial take on the original homemade version would deter people. I, for one, happen to like the stuff. Would I drink it every day? No. But that’s kind of the point. It’s a nice little holiday treat.

A fun little fact; George Washington had his own variation on the popular Yuletide drink. The recipe is as follows:

  • One qt. milk
  • One qt. cream
  • One dozen tbsp. sugar (yikes)
  • One pint brandy
  • 1/2 pint Jamaican rum
  • 1/2 pint rye whiskey
  • 1/4 pint sherry (sherry, Niles?)

Mix the liquor. Separate the yolks and whites of eggs. Beat yolks. Add sugar to said yolks and mix well. Add the cream and milk, beating it slowly. Beat egg whites until stiff and fold into mixture. Set it and forget it (to cool) for a few days. Taste frequently.

That seems like an intense recipe. Count us in!

GoatCheeseAndHoneyFeaturedImage

Goat Cheese And Honey Recipe

Cheese is a beautiful thing. You can melt it onto foods, bake it into bread, serve with crackers, or, my favorite, simply cut a nice hunk off a block and eat it solo. There are few things that can compare to the wonders of this versatile food product. But have you ever had goat cheese with honey?

Oh…you haven’t? You got a couple minutes? Good.

What you’ll need:

  • 4 ounces fresh goat cheese
  • 2 tablespoons honey
  • 2 ounces finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 sprigs fresh rosemary, minced

Directions:

  1. Divide goat cheese equally into 12 portions. Roll each part into a ball.
  2. Combine crushed pecans and cinnamon in a bowl. Roll each ball of cheese in this mixture until fully covered.
  3. Gently pat each ball into a patty; move to a serving plate.
  4. Drizzle honey over each patty and sprinkle some rosemary on top. Serve immediately.

Doesn’t get much easier than that! And perfect for the holidays, too. Let us know if you make this creamy creation!